Eggplant Stew over Couscous

Cooking Light.

• Ready In: 1 hr 10 mins
• Serves: 4

Ingredients

• 1 1⁄2 cups  cubed peeled eggplants
• 2  tablespoons water
• 1⁄2 teaspoon salt
• 1  teaspoon olive oil
• 1 1⁄2 cups bell peppers, strips (1 inch strips)
• 1  cup  chopped onion
• 2  garlic cloves, minced
• 1  zucchini, halved lengthwise and thinly sliced
• 1⁄2 teaspoon dried basil
• 1⁄2 teaspoon dried oregano
• 1⁄4 teaspoon dried dill
• 1⁄4 teaspoon black pepper
• 1 (14 1/2ounce) can diced tomatoes, undrained (no salt-added)
• 1 (6 ounce) can tomato sauce
• 3  cups  cooked couscous
• 1⁄2 cup  grated fresh parmesan cheese

Directions

1. Combine the first 3 ingredients in a big microwave-safe bowl; cover and microwave on HIGH 8 minutes.
2. Heat oil in a large nonstick skillet over med-high heat.
3. Add in bell pepper, onion, garlic, and zucchini; sauté 8 minutes or until onion is tender.
4. Add in eggplant mixture, basil, and the next 5 ingredients; cook 8 minutes or until vegetables are tender.
5. Serve over couscous; sprinkle with cheese.